Stir and strain into a cocktail glass. Twist an orange peel over the top and drop it in.

• ¾ oz rye
• ¾ oz Bénédictine
• ¾ oz sweet vermouth
• ¼ tsp absinthe or Herbsaint
• 1 dash Peychaud's bitters

Stir and strain into a cocktail glass. Cherry garnish.

• ¾ oz Pernod absinthe
• ¾ oz Bénédictine
• ¾ oz Aperol
• ¾ oz pineapple juice
• ¾ oz lemon juice
• 1 egg white
• 4 drops rose water

Dry shake all but the rose water furiously to emulsify the egg white. Add ice and shake again. Strain into a cocktail glass and garnish with the rose water.

• 1 oz gin
• 1 oz sweet vermouth
• 1 oz dry vermouth
• 1 tsp absinthe

Stir and strain into a cocktail glass.